CRANHAM HOUSE

A SPRING MENU

Broad Bean and smoked bacon Soup with a mild garlic cream

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Spring Lamb slow braised with Flageolet beans, rosemary and red wine

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Rhubarb Fool drizzled with Elderflower Cordial

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A SUMMER MENU

Crab with a chilli aioli and rocket


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Chicken Breast with a Mango salsa


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Strawberry & Red Currant Tart with home made Ice Cream

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AN AUTUMN MENU

Pigeon Breast with a Beetroot Marmalade

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Salmon Fillet 'en croute' with a ginger, currant & butter farce served with a green herb sauce

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Apple & Hedgerow Blackberry Pie with clotted cream

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A WINTER MENU

Pan fried Scallops with a Leek puree


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Pheasant with caramelised Apple & Apple Cider Brandy cream sauce

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Chocolate, Cardamom Truffle Cake


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A VEGETARIAN SPRING MENU

Deep fried Brie with Walnuts & fresh Fig preserve

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Artichoke, Mushroom & Hazelnut Filo Tart served with a wine sauce


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Individual caramelised Pear & Ginger Puddings with Creme Anglais

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A VEGETARIAN SUMMER MENU

Roasted red and yellow Peppers with Mozarella & Basil

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Aubergine with a spicy tomato filling "Imam Bayaldi" style

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Peaches with Amaretti baked in Marsala


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AN AUTUMN VEGETARIAN MENU

Red Onion Tart with Olives & Parmesan shavings

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Roasted Pumpkin and Thyme Risotto with Vermouth


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Hazelnut Meringue with clotted cream and Raspberries

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A WINTER VEGETARIAN MENU

Spicy Root Vegetable Soup with a Coriander cream

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Fennel with garlic, parmesan and cream served with a Potato & Olive cake

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Ricotta Cheesecake with rum soaked Raisins and Pine Nuts

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